Faux Pavlova Recipes

FAUX PAVLOVA

Steps:

• Line bottom and sides of a 9" x 13" of a glass pyrex baking dish with crushed meringues (a trifle bowl would also work well). Spread the remaining meringues evenly over whole meringue base.
• Microwave each jar of Kraft Marshmallow Creme for 20 seconds each and then spread carefully over meringue with silicone scraper in an even layer. Let sit for at least 2 hours the meringues and marshmallow to meld. Trust me this is the only tricky bit to the whole recipe.
• Clean and slice up all the fruit except for the passion fruit and/or mango puree and set aside. Keeping each fruit separated from the other.
• In a large bowl or electric mixer whip cream till stiff peaks form and then gently fold in vanilla and powdered sugar. Spread whipped cream evenly over marshmallow creme layer. (If you are good with a piping bag then you can save some of the whipped cream to decorate the outside edge or used canned "spray" cream.).
• Passion fruit pulp: I used canned (170 gm John West), or you can puree some fresh mango. Drizzle to cover over whipped cream layer and then decorate with fruit. It will keep n the fridge for about 2 more hours but is best served immediately after decorating.

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.